Lemon Blueberry Pound Cake with Lemon Icing Ingredients: Cake: • 2 1/2 cups all-purpose flour + extra for blueberries • 1/2 tsp baking powder • 1/2 tsp baking soda • 1 tsp salt • 1 cup unsalted butter, room temperature • 2 cups granulated sugar • 4 large eggs, room temperature • 1 tbsp lemon zest • 1/4 cup fresh lemon juice • 1 tsp vanilla extract • 1 cup sour cream, room temperature • 2 cups blueberries (Wild Maine preferred, if frozen, don’t thaw) Lemon Icing: • 2 cups powdered sugar, sifted • 3-4 tbsp fresh lemon juice • Lemon zest for garnish Instructions: Cake: 1. Preheat oven to 350°F (175°C). Butter and flour a 10-12 cup bundt pan. 2. Whisk 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside. 3. Cream butter and sugar until fluffy (4-5 mins). Add eggs one at a time, then lemon zest, juice, and vanilla. 4. On low, add flour mix and sour cream in three parts, starting and ending with flour. Mix until just combined. 5. Toss blueberries with flour, fold into batter. Pour into pan, smooth top. Tap to release air. 6. Bake 60-70 mins or until skewer is clean. Cool in pan 20 mins, then invert to cool completely. Lemon Icing: 1. Whisk powdered sugar and lemon juice until smooth. Adjust for pourable consistency. 2. Drizzle over cooled cake, garnish with lemon zest. @Lauren Speed-Hamilton